Boeuf Daube Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Braising beef3 Pound (1 Plus Kilogram)
 Olive oil2 Tablespoon
 Salt pork1⁄2 Pound, diced (225 Grams)
 Onions4 , quartered
 Celery stalks4 , chopped into 1-inch pieces
 Carrots4 , sliced
 Garlic2 Clove (10 gm), chopped
 Bouquet garni1
 Red wine315 Milliliter (1 1/4 Cup)
 Black olives1⁄2 Pound, pitted (225 Grams)
 Salt To Taste
 Pepper To Taste


Preheat the oven to 275°F (140°C).
Cut the beef into cubes.
Heat the oil in a Dutch oven.
Add the salt pork and fry, stirring, until brown.
Add the beef and fry, turning the pieces frequently until brown all over.
Add the onions, celery, canots, garlic and bouquet garni.
Season, but remember the saltiness of the pork, and pour in the wine.
Cover the Dutch oven and bake in the oven for 4 hours or until the meat is very tender.
Thirty minutes before the end of the cooking time skim any excess fat from the top of the daube and add the olives.